With these decadent Ghirardelli cookies, you can have the ultimate double chocolate experience. These cookies are a chocolate lover's dream: rich, chewy, and loaded with both semi-sweet and double chocolate chips.
Ingredients: 1 cup Ghirardelli semi-sweet chocolate chips. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/4 cup Ghirardelli cocoa powder. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/2 cup Ghirardelli double chocolate chips.
Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. Melt the semi-sweet chocolate chips using a microwave or a double boiler. Let it cool slightly. In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, and then add the vanilla extract and melted chocolate. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the double chocolate chips. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set around the edges but still slightly soft in the centers. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Prep Time: 20 minutes
Cook Time: 12 minutes
Under The Goddess
